Tag: meat thermometer

Garlic Lover’s Roast Beef

Vampires beware, there’s garlic in every bite! And if that’s not enough garlic, I like to serve this with roasted broccoli with smashed garlic^[1] and skinny mashed potatoes… in my house, there’s never too much garlic.

With Father’s Day right around the corner, I thought it was time to re-shoot this recipe which means this is what’s for dinner tonight. I make roast beef quite often in my house because it’s pretty simple to make and we all love it. Roast beef is really hard to mess up as long as you have a meat thermometer and you let it rest before slicing.

For lunch today I made a delicious carved roast beef sandwich with melted cheese and sweet caramelized onions that I will be sharing tomorrow here, it was sooo good!

Garlic Lover’s Roast Beef
Gina’s Weight Watcher Recipes
Servings: will vary • Size: 3 oz cooked • Old Points: 4 • WW Points+: 4 pts
Calories: 175 • Fat: 8 g • Protein: 24 g • Carb: 0 g • Fiber: 0 g • Sugar: 0 g
Sodium: 32 mg (without salt) • Cholest: 50 mg

Ingredients:

Directions:

Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.

Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.

Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

Slice thin and serve.

References

^{^} roasted broccoli with smashed garlic (www.gordon-ramsay-recipe.com)

Incoming search terms:

Slow-Roasted Beef

by Pam on October 22, 2013

There are many wonderful perks to being a food blogger and one of them definitely is being sent kitchen gadgets. I was recently sent a new meat thermometer called Chef Alarm from Thermowork^[1]s that came at the perfect time because mine had recently quit working. This new thermometer does everything! It has Splash-proof design for commercial kitchens, uses Pro-Series™ temperature probes, includes Pro-Series High Temp Cooking Probe with cable to 700°F max temp, optional Pro-Series Needle Probe^[2] for thin cuts and Sous Vide, adjustable high and low alarms, always-on min & max temperatures, adjustable volume, includes count-down and count-up timer, really big digits and a backlight, and is available in 9 colors. I loved that it comes with a padded zip wallet that neatly holds everything.

I decided to use my new thermometer when making a roast beef for our Sunday dinner. I found a recipe, in my cooking bible, The New Best Recipe ~ Revised Edition, that was calling my name. I lightly seasoned the sirloin roast, seared it on all sides then cooked it in a 250 degree oven for close to an hour then I cranked up the heat to 500 degrees to finish cooking for a few minutes. I let the roast rest for 10 minutes before slicing. It turned out to be perfectly medium rare and we all devoured it! I am so excited to have such an amazing meat thermometer that is so accurate! Thanks Thermoworks^[3]! I made the leftover beef into French Dip Sandwiches^[4] and they were amazing too. Looking forward to making this recipe again and again.

Preheat the oven to 250 degrees.

Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn’t measure the seasonings, just sprinkled on to taste.

Heat the olive oil in a large Dutch oven over medium high heat. Once the Dutch oven is HOT add the roast and sear on all sides.

Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.

Print^[5]

Save^[6]

Slow-Roasted Beef

Yield: 8

Prep Time: 5 min.

Cook Time: 60 min. +

Ingredients:

1 3-4 lb boneless top sirloin roast
1-2 cloves of garlic, cut into slivers
Sea salt and freshly cracked pepper, to taste
Garlic powder
Onion powder, to taste
Paprika, to taste
Oregano, to taste
Thyme, to taste
1 tbsp olive oil

Directions:

Preheat the oven to 250 degrees.

Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn’t measure the seasonings, just sprinkled on to taste.

Heat the olive oil in a large Dutch oven over medium high heat. Once the Dutch oven is HOT add the roast and sear on all sides.

Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.

References

^{^} Thermowork (www.thermoworks.com)
^{^} Pro-Series Needle Probe (www.thermoworks.com)
^{^} Thermoworks (www.thermoworks.com)
^{^} French Dip Sandwiches (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Roasted Chicken Provençal

by Pam on September 26, 2013

I was in the mood to make roasted chicken but wanted to try something new. I grabbed one of my favorite cookbooks, Tyler’s Ultimate, and found this recipe. I adapted the recipe to suit my family’s tastes. The chicken smelled incredible while it roasted. The meat turned out to be extremely moist and tender and we all enjoyed the flavor the herbs gave to the bird. My daughter, was especially impressed with this recipe. I served this chicken with Garlicky Orzo with Roasted Vegetables^[1] and my House Salad^[2]. I’ll be making this one again.

Preheat the oven to 400 degrees. Line a roasting pan with tin foil and place a roasting rack inside.

Combine the olive oil, lemon juice, parsley, tarragon, and thyme leaves into a blender. Mix until a paste.

Carefully rinse the chicken, inside and out, with cold water then pat dry. Season the inside of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the lemon halves, garlic cloves, and extra herbs into the cavity. Truss the chicken – click here for instructions^[3]. Place the bird on the roasting rack. Rub the entire bird evenly with the herb mixture then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place a meat thermometer into the thickest part of the thigh making sure not to touch bone. Place into the oven and roast for 1 hour, or until the thermometer reaches 180 degrees. Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.

Print^[4]

Save^[5]

Roasted Chicken Provençal

Prep Time: 10 min.

Cook Time: 60 min. +

Ingredients:

1/4 cup of fresh parsley leaves, stems removed (plus more for cavity)
1/4 cup of fresh tarragon leaves, stems removed (plus more for cavity)
1 sprig of fresh thyme leaves, stems removed (plus more for cavity)
1/4 cup of olive oil
Juice from 1 lemon
6 cloves of garlic
1 4-5 lb whole chicken
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Directions:

Preheat the oven to 400 degrees. Line a roasting pan with tin foil and place a roasting rack inside.

Combine the olive oil, lemon juice, parsley, tarragon, and thyme leaves into a blender. Mix until a paste.

Carefully rinse the chicken, inside and out, with cold water then pat dry. Season the inside of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the lemon halves, garlic cloves, and extra herbs into the cavity. Truss the chicken – click link above for instructions. Place the bird on the roasting rack. Rub the entire bird evenly with the herb mixture then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place a meat thermometer into the thickest part of the thigh making sure not to touch bone. Place into the oven and roast for 1 hour, or until the thermometer reaches 180 degrees. Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler’s Ultimate cookbook

References

^{^} Garlicky Orzo with Roasted Vegetables (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} click here for instructions (www.instructables.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)